Artichoke Cranberry Stuffing Recipe

Ingredients for Artichoke Cranberry Stuffing

• 2 large artichokes
• 1 cup chopped carrots
• Onion
• Breadcrumbs
• 1 cup fresh or frozen cranberries (chopped)
• Dried Thyme
• Ground Allspice
• 1/4 cup orange juice (or more, to taste)
• Freshly ground black pepper to taste

How to Make Artichoke Cranberry Stuffing

1. Trim stems from 2 large artichokes.
2. Place artichokes stem-down in a deep saucepan with 3 inches of boiling water. Cover and gently boil for 25-40 minutes, or until a center petal pulls out easily.
3. Drain artichokes upside-down on a rack and let cool.
4. Remove outer petals (save for a snack!).
5. Remove center petals and fuzzy centers from artichokes.
6. Trim and chop artichoke hearts; set aside (about 2 cups chopped).
7. Steam 1 cup chopped carrots and 1/2 cup chopped onion for 8-10 minutes, or until carrots are nearly tender.
8. In a large bowl, combine the chopped artichoke hearts, steamed carrots, and onions.
9. Stir in 4 cups of your favorite bread crumbs (cubed or panko), 1 cup fresh or frozen cranberries (chopped), 1 tablespoon fresh thyme (chopped), and 1 teaspoon ground allspice.
10. Toss until well combined.
11. Add 1/4 cup orange juice (or more, to taste), and toss to moisten.
12. Season generously with freshly ground black pepper.
13. Fill greased muffin tins about ¾ full.
14. Bake at 350°F (175°C) for 30-40 minutes, or until golden brown and heated through. If stuffing a turkey, add the muffins to the bird during the last 30-40 minutes of roasting.
15. Let cool slightly before serving.